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The myth of mixing

Published: 2024-09-17 Author: World Gafei

Last Updated: 2024/09/17, The myth of mixing is that all kinds of books about coffee on the Internet are filled with various theories of various schools, some of which are tested, and so are the examples. Here, there are a few blind spots about "siphon" cooking: soaking: basically, the theory of this way is that the amount is not mixed, the flour is naturally absorbed and dissolved naturally, and then slowly.

The myth of mixing

All kinds of books on the Internet about coffee are filled with various theories of different schools, some of them are tested, there are examples, and so are the hard ones. Here are a few blind spots about "siphon" cooking and mixing:

Immersion type:

Basically, the theory of this method is that the flour will naturally absorb water and dissolve naturally, and then mix it in a slow way to avoid a large amount of bad flavor. the cooking time is short, even as short as 1-20 seconds. Think about it: what kind of ingredients can be dissolved in such a short period of time and avoiding mixing? Is it because there are too many bad flavors that can only be used in such a way that the ingredients are not easy to dissolve?

Do not stir in the mix:

This is another kind of stewed end, continuous mixing, continuous bamboo slices, usually the mixing time will be more than 3 minutes. Think about it: can a coffee powder be mixed like this all the time? is it because it doesn't have any ingredients?

Down style:

This is the way to be widely studied recently, and the biggest problem with this method is the uneven degree of water absorption by powder particles, which usually shows this pile of mixed powder. 10 grams of beans are ground into tens of thousands of tons of powder. in order to ensure the evenness of the powder, the best bean grinder is used to avoid the smell of the previous cup, each cup is ground with a suction absorber, but when you pour the powder on the pan, have you noticed that the powder has fallen into the water? Some of the powder has been soaked in water, and some of it is pushed like a mountain? If you use the downside style again at this time, do you feel compelled to do it? How can tens of thousands of powder particles be fully, evenly, comfortably, and arranged neatly in a short period of 2-3 seconds, each with a water absorption drain that stretches the space to dissolve the ingredients?

At first glance, many ways of mixing seem to make sense, but when you think about it, you may have doubts.

Very cool article!